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Lemon Cornmeal Cookies


1 ¼ cups all-purpose flour

½ cup cornmeal

2 teaspoons baking powder

¼ teaspoon salt

½ cup sugar

¼ cup butter, softened

¼ cup canola oil

¼ cup light-colored corn syrup

2 teaspoons grated lemon rind

2 large egg whites

Cooking spray


Preheat oven to 350. Lightly spoon flour into dry measuring cups; level with a knife, Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk. Place sugar and butter in a large bow; beat with a mixer at medium speed until well blended. Add oil, syrup, rind, and egg whites, beating until blended. Gradually add flour mixture to sugar mixture; beat well. Drop dough by level tablespoonfuls 1 inch apart on 2 baking sheets coated with cooking spray. Bake cookies at 350F for 10 minutes or until edges are golden. Place baking sheen on a wire rack; cool completely.